Directions:
1: Dough: Place 2 cups flour in a medium sized bowl. Slowly stir in 200 ml hot water, and continue to stir until water mixes well with flour (Picture 1). Rinse your hand with cold water, and knead to form a rough dough (Picture 2). Add 1 tsp corn oil, continue to knead the dough for another 2 minutes until it forms a smooth ball (Picture 3). Cover with a damp cloth and let it stand for 30 minutes.

3: Gentle knead the dough a few times and divide into 3 equal portions. Form each portion into a ball and press down (Picture 7), then roll out into a circle about 20 cm in diameter. Smooth on 1/3 of the oil paste (Picture 8) with a spoon. Evenly scatter 1/3 tsp salt, 1/8 tsp chicken broth mix, and 1 tbsp chopped green onion on the top (Picture 9).

4: Fold the dough zigzag like an accordion: fold the bottom edge up 3 cm (Picture 10), then fold back halfway (Picture 11). Fold the bottom up another 3 cm (Picture 12), and fold back halfway again (Picture 13). Repeat until the dough is completely folded and with the green onion side up (Picture 14). Coil from one end to form a circle (Picture 15). Cover with plastic wrap and let it stand for 10 minutes. Repeat for the other two potions.

5: Press down and roll out each disc (Picture 16) into 15 cm diameter (Picture 17). Non-stick sauté pan on medium heat, add 1 tbsp corn oil. When the oil is hot, place one of the pancakes in the pan and cook for 4-5 minutes on each side until golden (Picture 18).

6: Remove the pancake from the pan, cursh the pancake on the side towards the center with both hands to make it loose and cut into 8 wedges. Serve immediately.